Research and Innovation in Food Science and Technology
Author = Soleiman Abbasi
Number of Articles: 6
Investigation of Emulsifying Properties of OSA Modified Persian Gum
Volume 5, Issue 1, June 2016, Pages 55-72
10.22101/JRIFST.2016.06.01.515
Somayeh Mohammadi; Soleiman Abbasi
Influence of chemical modification on solubility of insoluble fraction of Persian gum
Volume 3, Issue 2, August 2014, Pages 171-184
10.22101/JRIFST.2014.08.23.326
Masume Samari Khalaj; Soleiman Abbasi
Influence of microwave –vacuum drying and hydrocolloids on the survival of starter bacteria and color indices of instant yoghurt
Volume 2, Issue 1, July 2013, Pages 51-62
10.22101/JRIFST.2013.07.03.214
M. Esmailzadeh Nasiri; S. Abbasi; S.M. Seyedein Ardebili
Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids
Volume 1, Issue 4, March 2013, Pages 229-240
10.22101/JRIFST.2013.03.15.141
F. Sheikhshoaei; S. Abbasi
Effect of Persian gum concentration, oil content, whey protein concentrate, and pH on the stability of emulsions prepared by ultrasonic homogenizer
Volume 1, Issue 3, December 2012, Pages 199-218
10.22101/jrifst.2012.12.20.135
F. Yousefi; S. Abbasi; H.R. Ezzatpanah
Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer
Volume 1, Issue 2, June 2012, Pages 139-152
10.22101/JRIFST.2012.06.21.126
A. Ghaderi; S. Abbasi; Z. Hamidi
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